Timing and composition of meals for training and pre- and post-competition. Prerequisite: Instructor permission. Fall/Spring.

Credits: 3.

NFS 185 - D2:Food and Culture

This course presents an overview of the cultural dimensions of food preparation, consumption and rituals by combining lab and lecture experiences. Prerequisite: SOC 001 or ANTH 021.

Credits: 4.

NFS 195 - Intermediate Special Topics

Lectures, laboratories, readings, or projects relating to contemporary areas of study. Credits negotiable. Enrollment may be more than once, maximum of 12 hours in NFS 195 and NFS 295 combined. Prerequisite: Department permission

Credits: 1-12.

NFS 196 - Field Experience

Professionally-oriented field experience under joint supervision by faculty and business or community representative. Credits negotiable, maximum of 15 hours in NFS 196 and NFS 296 combined. Prerequisite: Department permission.

Credits: 1-15.

NFS 197 - Undergraduate Research

Individual laboratory or community research in food or nutritional sciences under the guidance of a faculty member. Arrangement with faculty member and permission of Department Chair.

Credits: 1-3.

NFS 198 - Undergraduate Research

Individual laboratory or community research in food or nutritional sciences under the guidance of a faculty member. Arrangement with faculty member and Department Chair permission.

Credits: 1-15.

NFS 203 - Food Microbiology

Desirable and undesirable activities of bacteria in foods. Mechanisms of food-borne infection and intoxication. Laboratory methods to enumerate and identify microorganisms associated with food. Prerequisite: A course in Biochemistry. Fall.

Comprehensive study of the relationships between food processing and preservation, food toxicology, and the scope, applicability, and limitations of U.S. food laws. Prerequisite: AGBI 201 or equivalent. Spring.

Credits: 3.

NFS 260 - Diet and Disease

treatment. Examination of the physiologic, biochemical, and psychosocial basis of several disease states and the application of medical nutrition therapy in Prerequisite: NFS 053, NFS 143, NFS 243, NFS 244.

Credits: 3.

NFS 262 - Community Nutrition

Study of U.S. public health nutrition policies, programs and practices. Emphasis on community nutrition program planning including needs assessment, intervention development and evaluation. Prerequisite:NFS 260; Senior standing. Spring.

Professional field experience in a community nutrition organization. Credit negotiable but not to exceed three per semester. Enrollment may be more than once, maximum of six credits. Prerequisite: Instructor permission.

Credits: 1-6.

NFS 283 - HACCP: Theory & Application

This course addresses the development of a HACCP plan. Requirements of both the USDA-FSIS and FDA are examined. A mock HACCP plan will be developed. Prerequisites: NFS 203 and Instructor permission.

Credits: 3.

NFS 295 - Advanced Special Topics

Lectures, laboratories, readings, or projects relating to contemporary areas of study. Credits negotiable. Enrollment may be more than once, maximum of twelve hours in NFS 195 and NFS 295 combined. Prerequisite: Department permission.

Credits: 1-15.

NFS 296 - Field Experience

Professionally-oriented field experience under joint supervision of faculty and business or community representative. Prerequisite: Departmental permission. Credit negotiable. Maximum of fifteen hours in NFS 196 and NFS 296 combined.

Credits: 1-15.

NFS 311 - Supervised Practice I

management. Prerequisite: Acceptance into MS D Through lecture, discussion, presentations, and practical experience, students develop competencies in clinical dietetics, community nutrition, and food service program.

Credits: 4.

NFS 312 - Supervised Practice II

Through lecture, discussion, presentations, and practical experience, students develop competencies in clinical dietetics, community nutrition, and food service management. Prerequisite: Acceptance into MS D program.

Credits: 4.

NFS 350 - Nutrition&Food Science Seminar

Credits: 1.

NFS 360 - Rsch Meth Nutr & Food Sciences

Pre/Co-requisites: Permission of the Instructor. Advanced research methods, including grant preparation, IRB requirements, data analysis and presentation, and selected topics in advanced nutritional and food sciences.

Credits: 3.

NFS 391 - Master's Thesis Research

Credits: 1-18.

NFS 392 - Evidence-based Practice Prjct

On site identification, review of literature for background and possible solutions, data collection and analysis, and writing and presenting the results and conclusions of a research problem. Pre/co-requisites: NFS 360, MS in Dietetics.